/ck/ - Food & Cooking

Ramen is a thing of beauty, taut noodles in a steaming rich broth, ready for instant consumption.

Yet devouring a bowl of ramen can be ... daunting. Few foods inspire such a cultlike following, and yet it is kind of unwieldy to eat. Do you slurp up the long noodles, or attempt to "cut" them up with your chopsticks? Do you copy the guy that picked up his bowl and drank from it, or has he just never been to a restaurant before?

Is this as pretentious as it gets? $15 per pack of "organic ramen".

https://shop.immieats.com/products/variety-pack

How do vegan eat souls , is it not nessecar for nutrition? Probabl why they are so weak only eat ramen

Rate my homemade ramen. I made Shiitake dashi to go with the fortune brand noodles I use.

Like you get into classic Americana films/culture and eat a bunch of burgers/pies?

Or you watch cyberpunk/anime and eat ramen?

Can /ck/ drop some vegeterian instant ramen or other super quick lunch stuff? I have a really short lunch break at work and I'm never allowed to bring in homemade stuff or anything bulky(work in a jail a lot of the time but I dont for the jail)

Did you ever think a weird thing about food out of ignorance? When I was young, I never had Campbells Soup. With my own mouth, my mother always prepared Mrs. Grass soup or "Chinese Soup" which I later learned was Ramen Noodles. Campbell's Soup in my earlier youth was a particularly intriguing thing though because I thought it was "Camel Soup", at school there would be occasional "Campbells Soup Days" where kids would trade in certificates or some shit in exchange for a Campbell's Soup lunch, and I always thought it was some weird cultural thing I wasn't privy to, the culture of eating camels in soup.

Instant ramen is better raw than cooked change my mind

Alright, I gotta stop eating out. I'm gonna list out all the leftover stuff in my kitchen right now and I implore you to help me figure out what I'm going to cook.

-Maybe a third a bag of frozen catfish "nuggets" (not fried, they're just cut into nugget sized chunks.)
-Two chicken thighs.
-A dozen jumbo eggs.
-Like a pound of rice.
-Four bags of Ramen.
-Corn tortillas and like two flour tortillas.
-Some sliced vlasic pickles.
-Mustard, ketchup, sriracha, tobasco sauce, ranch, sweet chili sauce, creamy honey chili sauce, honey.
-Onion powder, garlic powder, sazon goya seasoning.

As far as cooking impliments, I have one of those air fryer combo ovens, a griddle, a ricecooker, oven, stovetop with a non-stick skillet and a microwave. Oh, and a george foreman grill and deep fryer sitting under the sink but I haven't used those in ages.

>noooo don't drink the ramen broth think of the heckin sodium

A few days ago I've posted a thread about how to cook the perfect rice. I have, since enjoying a recent ban, improved the method and made it easier.

>Take 1 amount of rice
>Add to pot
>Add 2 amounts of water
>Add salt*
>Turn on the stove on LOW
>Let it cook ON LOW and UNCOVERED
>Turn off the stove when you hear this https://vocaroo.com/1cOMwibusMUg
>Cover with lid and let it sit for 10 minutes
>Fluff the rice with a fork and add some olive oil or a pad of butter
>Enjoy.mp3

*I often add a bay leaf and a pinch of fennel seeds to my rice, but that is optional. You can also add whatever you want in terms of seasonings. For example, any seasoning blends you may have, a leftover ramen powder sachet, some soup base paste, anything you like.

Made ramen

What's your go-to 5 minute prep time hot meal?

Mine's egg drop instant ramen. I poach two scrambled eggs into the broth before adding the noodles, but I keep the eggs in a solid mass so it becomes kinda like an omelette.

i dont normally post on this bored but i found a secret that can help make food that normally tastes bad good and i decided i had to share it with you guys

so what you do is you take some peppermints and you crush them a little -- you can put them in your mouth and bit them -- and then you put them on the food and then it tastes better like peppermints instead of bad thing

this works especially good with food that are hot water ( like ramen soup noodles ) because then if you wait bit time then mint melts in water and the flavor goes better on the food and it tastes better

i hope you enjoy this secret :)

Infographic thread. Anyone got some instant ramen infographs?

>friends have been pestering me for a long time to go with them to some expensive "ramen shop" owned by two japanese guys.
>I finally gave up and accepted.
>we order the special ramen
>eat rame
>it's just soup
>nothing special
>it's just fucking soup
what makes people so excited about a bowl of soup? it's not even a good soup. did I fall for another meme?

Going to be making a ramen over the next two days. Taking you on the journey. First time making ramen, so any tips are welcome.

Starting with roasting chicken wings and drumsticks to give a nice flavor to the stock.

what's the best instant ramen to buy off of amazon?

Why do italians call ramen spaghetti?

So I got hunger and I decided to pan fry ramen. I had left over chicken from the night before that I covered in teriyaki bbq sauce, then I added onions, eggs, lettuce and spinach.

today i made "american ramen": 24 hour chicken stock, chicken breast, corn, egg, fried onion strings, french fries, tater tots. its soup season baby

This stuff will be the death of me someday. I don't see how any reasonable person stick to 2500mg of it a day. I EASILY can go over 10,000mg a day just with sunflower seeds alone. Forget if I'm eating ramen or need to spice up some kind of dish. Even a small beef stew has me adding beef bouillon cubes so it doesn't suck. I just don't get it. Are we meant to live a tasteless bland lifestyle, or am I just selfish and don't mind feeling a little swollen when I wake up sometimes?

Gonna make my first ramen this Sunday bros.

It's gonna be a basic shoyu ramen with ajitama and chashu.

I bought 1L of chicken stock and about 600g of pork belly from an organic butcher.

Just plopped 10 eggs into a seasoning liquid that I had already used about a week or so ago. The first batch of eggs tasted amazing. Used soy sauce, mirin, sake, sugar, hondashi, kombu and awase miso. This time it smelled and tasted a bit off after being in the fridge for so long. I dunno if it's because I left the kombu in there or if it's due to the hondashi or miso. The other ingredients shouldn't really go bad. My homemade teriyaki sauce has a really long shelf life. Could also be related to the eggs that I left in there for 4 days. Thoughts? I'm crossing my fingers.

For tare I'm using dried shiitake, kombu and hondashi (I recently moved to Switzerland and haven't been able to find katsuobushi nearby)

Also for the noodles I just bought some dried chinese "ramen" noodles, which were the best I could find..

For toppings I'm keeping it simple with spring onions and white sesame seeds.

Tips welcome.

Hey fellas since there's an abundance of Ramen threads i thought I'd share my dinner with you.